PASTEURIZATION
\pˌastjuːɹa͡ɪzˈe͡ɪʃən], \pˌastjuːɹaɪzˈeɪʃən], \p_ˌa_s_t_j_uː_ɹ_aɪ_z_ˈeɪ_ʃ_ə_n]\
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partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
By Princeton University
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partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
By DataStellar Co., Ltd
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A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments.
By Oddity Software
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A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140¡ F., thus destroying the vitality of the contained germs or ferments.
By Noah Webster.
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A method of food preservation derived by Louis Pasteur, a French microbiologist. Usually, considerably high temperatures are given to the food in order to deavctivate several enzymes. The food needs to be preserved in a refrigerator afterwards.
By Henry Campbell Black
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The checking of fermentation by heating.
By Willam Alexander Newman Dorland
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The heating of wine, beer, etc., from 60 to 700 C. for the destruction of germs to prevent fermentation.
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The heating of milk for 3o minutes at a temperature of 1400-1450 F. to destroy the disease-producing bacteria, such as the tubercle bacillus.
By Smith Ely Jelliffe
Word of the day
Platidiam
- An inorganic water-soluble platinum complex. After undergoing hydrolysis, it reacts DNA produce both intra interstrand crosslinks. These crosslinks appear to impair replication and transcription of DNA. The cytotoxicity cisplatin correlates with cellular arrest in G2 phase cell cycle.